Blood Orange Crêpe Suzette

In a mixing bowl, whisk together the flour, milk, egg, melted butter, sugar, and a pinch of salt until the batter is smooth and free of lumps.

Let the batter rest for 5 minutes while you preheat a non‑stick skillet over medium heat.

Lightly grease the skillet with a small amount of butter, then pour a ladleful of batter, swirling the pan to create a thin, even crêpe.

Cook the crêpe for 1–2 minutes, until the edges lift and the underside is lightly golden, then flip and cook the other side for another 30 seconds.

Transfer the cooked crêpe to a warm plate, cover loosely with foil, and repeat with the remaining batter to make a total of 8–10 crêpes.

Slice the blood oranges into thin rounds and set aside.

In a clean skillet, melt 1 tbsp butter over medium‑high heat, add the orange slices, and sauté for 2–3 minutes until they begin to caramelize.

Add the orange liqueur to the skillet, stirring constantly; allow the alcohol to reduce and the sauce to thicken, about 1–2 minutes.

Return the warm crêpes to the skillet, folding them gently into the orange sauce so they absorb the flavor.

Drizzle the remaining 1 tbsp butter and 1 tbsp sugar over the top, allowing the butter to melt and create a glossy finish.

Serve the crêpes immediately, garnished with extra orange slices if desired.